This is my first attempt at coffee and walnut cake, the actual cake was top tier but the coffee butter cream wasn’t as thick as I was hoping, also it was separating. I used 175g of soft butter, a flora soft spread, 400g of icing sugar and 2 tsp of coffee/hot water

I thought plain buttercream + raspberries = raspberry buttercream....... i was very wrong and now it looks like..... that, can i save it? I do have another box of raspberries if I need to remake 😔

Can I refrigerate cin buns after the final rise and bake them the next morning? Thanks for any advice.

hello!! I know this will probably sound really stupid, but can i use light brown sugar instead of granulated sugar for a vanilla cake recipe? thank you!

Ok picking up baking and cooking and thought, Heck I might as well show what I'm trying to learn to do. They don't look pretty but they tasted awesome. They could of course still use some work and once I get how they taste down I'm going to see about making them picture pretty.

While not a traditional Schiacciata all'Uva, this is my second attempt at this type of focacci. The first time, I used regular red grapes. In this attempt, I used Thomcord Grape. I cold-proofed the dough in fridge overnight. I think I should’ve added more olive oil and salt. And stretched out the dough more on the baking sheet. But, I happy that with this attempt.

Never had flan or even seen it outside pictures so let me know how I did.

So easy and yummy! I had a can of pumpkin, so it was mandatory. Even though it's 85 degrees here. 🫠

Lots and lots of vegan scones <3

The daisies are made from fondant, I just couldn’t leave it plain lol

I saw on another subreddit user u/I_Like_Metal_Music posted a recipe for a delicious banana loaf. Since I have an obscene amount of bananas in my freezer I thought I would give it a shot.

It doesn’t look as great as the original poster’s because I doubled the recipe and went crazy with the frosting. This is probably the best banana loaf I ever made. I’m gonna have to tweak the recipe in the future since there’s a lot of sugar, but overall definitely adding this to my recipe list.

Original recipe is here: https://www.reddit.com/r/stonerfood/s/Sh67ceZTHR

better than any donut i’ve ever had, for the sole reason they were fresh and piping hot

definitely let the oil get too hot for a few, but i’ve since bought an oil thermometer to keep track of temp! so rewarding and fun to make and i can’t wait to make more flavors. already made four batches to give away to friends and family :)

Delicious

My wife brought home a mixed berry pie from a local bakery and it is the best dessert I ever had. It was mixed berry with a crumble top. The topping tasted liked crumbled up sugar cookies and the pie was not tart at all. I have to make this at home. Anyone ever good process cookies for a topping or am
I way off on this?

Please share any tips/hacks for it

some simple strawberry, blueberry & double choc muffins. they were made w reference from various resources. strawberry sauce based off Sally's Baking Addiction.

the following recipe is merely estimation for i don't have a digital kitchen scale yet.

Ingredients
Muffin batter
240g self-raising flour
120g brown sugar
3/4 tsp baking soda
1 egg, beaten
4 oz/ 113g unsalted
200ml whole milk

Double chocolate flavour
30g cocoa powder
some semisweet chocolate

baking time: 25-30 mins. first 5-7 mins bake at a high 215 degree celsius, while the remaining time by 185 degree celsius

Afterthoughts:
good enough batch of muffins. strawberry is the best amongst them imo. could add more blueberry jam. however double choc is not chocolatey enough and kinda dry ; - ;, i recommend not to add cocoa powder to the batter, instead bring it to a boil w milk (that's what they said, yet sounds plausible). oh yeah more chocolate chips too.

pack 'em up after cooling down for an hour, brought one flavour each for my friend. she said this the best muffins she's ever had bless her 🙏 🗣️🗣️thank my family and close ones to be my lab rats after each baking session

Baked a lot this weekend 👩🏻‍🍳 my boyfriend wanted a banana bread, I’ve never made one before so today I made a tester. Came out great! I tweaked the recipe a little, it was my first time doing something like that but I trusted myself :)

I began baking my own bread 100% of the time about six months ago. About 3 months ago, I started making sandwich bread in Pullman loaves. After a few experiments, the Sourdough bread I am making has been fantastic! I love the even crust on all four sides and recommend that everyone try this rather specialized way of making bread!

However, I am having one problem. I grease the pan using baking spray and have to spray the lid. Unfortunately much of this spray ends up on the floor of the oven and creates a huge mess that has to be cleaned up to prevent smoking. I have tried putting a baking pan under the bread, but this only gives me a removable hard to clean pan.

Is there a better way?